Plant-Based Mushroom Masala

Ingredients 0/19

Step 1

Heat some oil in a medium saucepan over medium heat. Toss in the cinnamon, cumin seeds, green cardamom, cloves, star anise, and bay leaf, and let them sizzle for about 30 seconds so the oil gets infused with all those warm spices. Next, add the chopped onion and cook it slowly until it turns golden and caramelized, which should take around 10 minutes. Stir in the ginger-garlic paste and cook for another minute until the raw smell fades.

Step 2

Now, add the tomatoes and cook everything together for 3 to 4 minutes until the mixture softens. Sprinkle in the coriander powder, turmeric, and chili powder, then let the sauce simmer for 3 to 5 minutes so it thickens up a bit. Season with salt, then add the mushrooms, stirring well to coat them in the flavorful sauce.

Step 3

Pour in some water and let the mushrooms cook gently until they’re just tender, about 5 to 7 minutes. Stir in the cashew powder and garam masala, cooking for another couple of minutes to combine all the flavors. Finally, crumble in the kasoori methi, give it a good stir, then take the pan off the heat and get ready to serve.